Beef Medallions & Mushroom Sauce with Mashed Potatoes recipes - Main course

Author: Steven Herbert  

Who can resist beef fillet served with a creamy mushroom and brandy sauce, crunchy green beans and a mound of Irish champ to mop up the juices? In this easy recipe, inspired by steak Diane (an American restaurant classic), we’re searing beef medallions, then using the fond in the pan to make a rich, bright mushroom sauce for spooning on top.

Beef fillet medallions with mushroom brandy cream

Who can resist beef fillet served with a creamy mushroom and brandy sauce, crunchy green beans and a mound of Irish champ to mop up the juices?
Provided by: James Tanner
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 17

Ingredients:

• vegetable oil, for frying
• 3 shallots, finely chopped
• 5 tbsp brandy
• 2 garlic cloves, finely chopped
• 180g/6oz mixed chestnut and wild mushrooms, sliced
• 500ml/18fl oz beef stock
• 3 sprigs thyme, leaves only
• splash double cream
• 600g/1lb 5 oz beef fillet, cut into medallions
• salt and freshly ground black pepper
• 400g/14oz potatoes, peeled and roughly chopped
• 150ml/5fl oz milk
• 2 spring onions, sliced
• 30g/1oz butter
• 300g/10½oz green beans
• 2 shallot, finely sliced
• dash olive oil

How to cook:

1. For the beef and sauce, heat a little vegetable oil in a pan and add the shallots and garlic. Cook until lightly coloured.
2. Add the mushrooms and fry until cooked through.
3. Add the brandy and cook until the volume of liquid has reduced by half.
4. Add the stock and the thyme and, again, cook until the volume of liquid has reduced by half.
5. Add the cream and cook until the mixture has reduced to a sauce consistency.
6. Meanwhile, for the champ, place the potatoes in a pan of water and bring to the boil. Cook for 15-20 minutes, or until tender.
7. For the beef and sauce, put a large frying pan on a medium heat. Season the beef medallions, to taste, with salt and pepper. Rub with oil and fry on each side for at least two minutes, depending on how well done you enjoy your fillet. Keep warm until ready to serve.
8. For the champ, when the potatoes are cooked, drain well and mash until smooth.
9. Put the milk and spring onion into a small pan and bring to the boil. Simmer until the onions are cooked, then pass the mixture through a fine sieve. Stir the milk into the mashed potatoes and keep warm until ready to serve.
10. For the fricassée, bring a pan of water to the boil, add the green beans and simmer for four minutes. Prepare a bowl of ice cold water.
11. Remove the beans from the heat, drain and briefly place into the cold water. Drain again.
12. In a pan, lightly fry the shallot in a little oil and add the green beans. Season to taste with salt and freshly ground black pepper.
13. Serve the beef with the sauce, bean fricassee and champ.

Notes: Beef Medallions with Wild Mushroom Cream, Directions. Preheat oven to 400°F (200°C). Place mushrooms in a bowl with warm broth and soak for 20 min. or …

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Beef Medallions with Caramelized Tomato Mushroom Pan

*PLEASE VOTE FOR THIS RECIPE: http://all-clad.tumblr.com/post/21781123649/honorarybloggercontest Learn how to make …

Beef Medallions with Mushrooms & Red Wine Recipe

As part of the HOW TO COOK GREAT NETWORK - http://www.howtocoogreatfood.comAlso take a look at our channel for other …

Beef Medallions & Mushroom Sauce with Mashed Potatoes

In this easy recipe, inspired by steak Diane (an American restaurant classic), we’re searing beef medallions, then using the fond in the pan to make a rich, bright mushroom sauce for spooning on top. Garlic mashed potatoes and sautéed kale make for delicious, simple sides.
Provided by: Blue Apron
Total time: 40 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

• 4 Beef Medallions
• 4 oz Cremini Mushrooms
• 2 cloves Garlic
• ¾ lb Yukon Gold Potatoes
• 1 bunch Kale
• 1 Shallot
• 2 Tbsps Butter
• 1 Tbsp Dijon Mustard
• 2 Tbsps Verjus Blanc

Nutrition:

• Calories: 700 calories

How to cook:

1. 1 Prepare the ingredients: Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel the garlic. Using the flat side of your knife, smash 1 clove to flatten. Roughly chop the remaining clove. Peel and thinly slice the shallot. Remove and discard the stems of the kale; roughly chop the leaves. Thinly slice the mushrooms.
2. 2 Cook & mash the potatoes: Add the diced potatoes and smashed garlic to the pot of boiling water and cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.
3. 3 Cook the kale: While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped kale and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.
4. 4 Cook the beef: While the potatoes continue to cook, pat the beef dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate and let rest for at least 5 minutes.
5. 5 Make the mushroom sauce: While the beef rests, add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the mustard, verjus, and 2 tablespoons of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and stir in the remaining butter until melted. (If the sauce seems too thick, gradually add up to 2 tablespoons of water to achieve your desired consistency.) Season with salt and pepper to taste.
6. 6 Serve your dish: Serve the rested beef with the mashed potatoes and cooked kale. Top the beef and potatoes with the mushroom sauce. Enjoy!
7. 1 Prepare the ingredients: Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel the garlic. Using the flat side of your knife, smash 1 clove to flatten. Roughly chop the remaining clove. Peel and thinly slice the shallot. Remove and discard the stems of the kale; roughly chop the leaves. Thinly slice the mushrooms.
8. 2 Cook & mash the potatoes: Add the diced potatoes and smashed garlic to the pot of boiling water and cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.
9. 3 Cook the kale: While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped kale and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.
10. 4 Cook the beef: While the potatoes continue to cook, pat the beef dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate and let rest for at least 5 minutes.
11. 5 Make the mushroom sauce: While the beef rests, add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the mustard, verjus, and 2 tablespoons of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and stir in the remaining butter until melted. (If the sauce seems too thick, gradually add up to 2 tablespoons of water to achieve your desired consistency.) Season with salt and pepper to taste.
12. 6 Serve your dish: Serve the rested beef with the mashed potatoes and cooked kale. Top the beef and potatoes with the mushroom sauce. Enjoy!

Notes: Beef Medallions with Mushrooms & Red Wine Recipe, As part of the HOW TO COOK GREAT NETWORK - http://www.howtocoogreatfood.comAlso take a look at our channel for other …

Beef Tenderloin with Mushroom Sauce (VIDEO)

This Beef Tenderloin Recipe with Mushroom Sauce is a holiday-worthy and impressive main course. Learn how to prep, tie, and cook a beef tenderloin roast in the oven.
Provided by: Natasha Kravchuk
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: $70-$85 (varies by roast size and grade)
Number of ingredients: 17

Ingredients:

• 2 lb beef tenderloin (trimmed and tied (at room temperature for 1 to 2 hours))
• 1 1/2 tsp salt ((we use fine sea salt))
• 1 tsp black pepper (freshly ground)
• 2 garlic cloves (minced)
• 1/2 Tbsp fresh thyme leaves (minced)
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• 1/2 cup yellow onion (finely chopped)
• 16 oz baby Bella mushrooms (thickly sliced)
• 2 garlic cloves (minced)
• 1/2 Tbsp fresh thyme leaves (minced (or 1/2 tsp dried thyme))
• 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper (freshly ground)
• 1/2 cup dry red wine (Pinot Noir, Merlot, Cabernet, Sauvignon)
• 1 cup beef broth
• 1/2 cup heavy whipping cream

Nutrition:

• Calories: 625 kcal
• Carbohydrate: 7 g
• Protein: 31 g
• Fat: 51 g
• Saturated Fat: 22 g
• Cholesterol: 143 mg
• Sodium: 936 mg
• Fiber: 1 g
• Sugar: 2 g
• Serving Size: 1 serving

How to cook:

1. How to Roast Filet of Beef:
2. Preheat oven to 500˚F with rack in the center of the oven. Pat dry your room temperature tenderloin with paper towels. Tie tenderloin with kitchen string.
3. Combine 2 minced garlic coves, 1/2 Tbsp thyme, 1 1/2 tsp salt and 1 tsp black pepper and rub all over roast. Drizzle generously all over with 2 Tbsp olive oil
4. Place into an oven-safe roasting pan or skillet. Insert oven-safe thermometer into the deepest portion of the roast and bake in a preheated oven at 500˚F for 28-30 in for medium doneness (135˚F to 140˚F) or to desired doneness (see roasting chart).
5. Remove from the oven 5-10 degrees before the roast reaches your desired temperature (the temperature will continue to rise as it rests). Transfer roast to a cutting board, loosely tent with foil and rest for 15-20 minutes then slice. Meanwhile make the mushroom sauce.
6. To Make the Mushroom Sauce:
7. Place a large heavy skillet over medium-high heat. Add 2 Tbsp butter and 1 Tbsp oil then add sliced mushrooms and onion and sauté together, stirring frequently for 5-7 minutes or until onions are soft and mushrooms are lightly browned.
8. Add minced garlic, thyme, 1/2 tsp salt and 1/2 tsp black pepper. Stir together for 1 minute until fragrant then transfer mushrooms to a separate bowl.
9. Add 1/2 cup wine and scrape the bottom to deglaze. Continue cooking until most of the wine has evaporated (2 minutes).
10. Add 1 cup beef broth and boil until reduced by half (5-7 min).
11. Stir in heavy cream and mushrooms, bring back to a boil then reduce heat and simmer another 2-3 minutes or until sauce reaches desired thickness. Season sauce to taste with salt and pepper.

Notes: Beef Medallions with Mushroom Sauce, Instructions. Preheat oven to 400°F. Heat oil in large skillet over medium high heat. Season beef with black pepper. Add beef to skillet and cook 3 to 4 minutes or …

Beef Medallions with Caramelized Pan Sauce

This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken.
Provided by: Chef John
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 12

Ingredients:

• 2 pounds beef tenderloin, trimmed, cut into 8 (4-ounce) medallions
• salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil
• 8 sliced fresh mushrooms
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 pinch salt
• ½ cup tomato sauce
• ⅓ cup Marsala wine
• 1 cup chicken broth
• 2 teaspoons chopped fresh oregano
• 1 ½ tablespoons chilled unsalted butter, cut into cubes

Nutrition:

• Calories: 566.8 calories
• Carbohydrate: 6 g
• Cholesterol: 135.8 mg
• Fat: 41.5 g
• Fiber: 0.8 g
• Protein: 35.8 g
• Saturated Fat: 16.3 g
• Sodium: 484.4 mg
• Sugar: 3.7 g

How to cook:

1. Season beef medallions with salt and pepper to taste and set aside.
2. Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
3. Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
4. Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
5. Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
6. Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
7. Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
8. Spoon sauce over beef and serve immediately.

Notes: Beef Medallions with Wild Mushroom Cream Sauce, Directions. Preheat oven to 400°F (200°C). Place mushrooms in a bowl with warm broth and soak for 20 min. or until tender. Strain mushrooms and reserve broth. …